This dish makes a lovely lunch or light evening meal. By adding the dressing to the salad greens before the chicken is cooked, it helps to "cook" the leaves making it a perfect salad for Autumn.
1 tbsp apple cider vinegar
500 grams organic chicken tenderloins
3 tbsp olive oil
1 small bulb fennel
2 cups endive
1 tbsp dill leaves
½ cup slivered almonds, toasted
sea salt and cracked blacked pepper for serving
Copyright John Paul Urizar
Remove stalk, peel and slice persimmons into thin pieces. Combine the olive oil with the apple cider vinegar and set aside. Cut the fennel into thin shavings and add to the endive and dill. Combine the dressing through the greens.
Brush the chicken breast with olive oil and chargrill for 7 - 10 minutes each side. Allow to rest for 10 minutes before cutting into slices. and arrange on a platter with the chicken, remaining persimmon slices and toasted almonds. Season with black pepper and serve.
Note : Persimmons and Fuyi fruit are one and the same thing although they may be labeled separately in your green grocers.
Makes 4 servings
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